Summer Squash Quesadillas

Go ahead. Get gooey.

Summer Squash Quesadillas

Ingredients

  • 2 TBSP avocado oil or coconut oil
  • 4 cups cubed butternut or summer squash (tip; you can use frozen squash that’s been thawed in the refrigerator)
  • 2 TBSP filtered water
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • ½ tsp oregano
  • Dash sea salt
  • 1 red onion, chopped
  • ½ can, 15 oz can black beans
  • ½ can, 15 oz can chickpeas
  • 3 avocados
  • 2 cups organic cheese, crumbled (your choice, but it better come from the gourmet section!)
  • 8 Ezekiel tortillas
  • ½ clove garlic
  • 1 cup halved cherry tomatoes

Directions

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with aluminum foil.
  3. Toss squash, dashes of sea salt, and 1 TBSP of oil on the sheet.
  4. Bake for 20 minutes.
  5. While the squash bakes, pour black beans, chickpeas, all herbs, and water into a pot and heat over medium heat until fork tender/mixed.
  6. Saute onions in 1 TBSP oil for 20 minutes in a skillet; they will caramelize (turn brown).
  7. In a large skillet, place one tortilla. Layer ~ ¼ cup cheese, then onions, then squash mixture, then bean mixture and finally another ¼ cup of cheese. Place another tortilla over the mixture. Cook until toasted.

Serve with guacamole:

Mash the avocados with 1 tsp salt, garlic, tomatoes, and any remaining onion. Sprinkle with cayenne pepper.

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